The Best! 3 TBS bacon drippings 2 large onions, finely chopped 4 cloves garlic, mashed and minced 1 carrot, finely chopped 2 bay leaves ½ tsp sage 1 hambone from your friendly butcher 1 package (1 pound) of dried split peas ½...

The Best!

• 3 TBS bacon drippings
• 2 large onions, finely chopped
• 4 cloves garlic, mashed and minced
• 1 carrot, finely chopped
• 2 bay leaves
• ½ tsp sage
• 1 hambone from your friendly butcher
• 1 package (1 pound) of dried split peas
• ½ cup chopped, cooked ham
• 4 cans beef stock
• 2 cans water
• ½ pound fresh mushrooms, sliced
• ½ tsp sugar
• 4 dashes Tabasco sauce
• ½ tsp salt
• ½ tsp black pepper
• ½ cup finely slice green onions

1. Sauté onions, garlic, carrot, bay leaves and sage in bacon drippings over medium heat in the soup pot; cook until onions are soft
2. Add hambone, peas, stock, and ham and bring to a boil; reduce heat and simmer for 2 hours
3. While simmering, slice mushrooms and sauté in butter for a few minutes; add to soup along with sugar, Tabasco, salt, pepper and green onions during the last 15 minutes of cooking
4. Serve with sliced French bread

Serves 4